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Oven roux temp and oil smoke points
Posted on 1/6/18 at 12:01 pm
Posted on 1/6/18 at 12:01 pm
Do those of you who do an oven roux adjust the oven temp depending on the oil? Thoughts on what temp for bacon fat?
3
Posted on 1/6/18 at 12:06 pm to hashtag
Smoke point is around 350 or so. Would recommend staying below that.
Posted on 1/6/18 at 12:38 pm to hashtag
I use peanut oil and 350-375 works fine. I haven't done a roux with bacon fat in the oven, but as suggested, I wouldn't go too high on that.
Posted on 1/6/18 at 12:39 pm to Gris Gris
Thanks. I had started at 375 and dropped it down to 350 just in case. This is my first oven roux.
Is the consensus to stay below the smoke point for the oven roux?
Is the consensus to stay below the smoke point for the oven roux?
This post was edited on 1/6/18 at 12:43 pm
Posted on 1/6/18 at 1:02 pm to hashtag
quote:
Is the consensus to stay below the smoke point for the oven roux?
Honestly, I hadn't really thought about that in all the times I've made oven roux. I've just gone by the temps I think work well overall. I also haven't made a butter roux in the oven, but I don't generally use those in gumbo. I would think a butter roux would need to be low and slow, though.
Posted on 1/6/18 at 2:12 pm to hashtag
Done? Or, needs more time?
Posted on 1/6/18 at 2:17 pm to hashtag
Looks good to me but you can go darker to a more chocolate color.
Posted on 1/6/18 at 7:10 pm to hashtag
I know it's too late for this time, but for next time, adding onions to it at that color will caramelize the onions and take the roux a step darker.
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